Friday, October 11, 2013

I love pancakes in all possible ways. Just a short reminder - in Europe we usually prepare much thinner pancakes than the ones in the Northern America. What do we need tortillas, when we have pancakes ...

Recently I started experimenting with their salty variants, and I'll share a recipe I am particularly delighted with.

Prepare 10 pancakes (considering that each of us has her own recipe for pancakes, I think it makes no sense to describe the process of making them), smear pesto sauce on each (I love the one produced by Barilla, but you can try and prepare it yourself). Add a slice of cooked ham, fold "in a triangle" (see the photo below).

Put the folded pancakes on a butter greased tray, pour some cooking cream over them and sprinkle with Parmesan cheese. Bake in preheated oven for no longer than 10 to 15 minutes, just for the cheese to melt.

Heat your oven to 180 Celsius degrees. In a large bowl, mix all of the "dry" ingredients - flour, baking powder, brown sugar, diced apples and raisins. In another bowl, mix all the "wet ingredients" - butter, eggs and milk. Then mix all together. By using 2 tablespoons, pour the mixture into muffin tins (I have been using those little paper baskets, which are great because the mold generally stays clean). Bake in preheated oven for about 20 minutes.

Hint: a plain toothpick can tell you whether the muffins are fully baked - poke the middle of any muffin with a toothpick and if there is nothing left on it, muffins can be taken out of the oven!

Here's the photo of our muffins, just before they were packed and became a delicious birthday present

*Notice: I've used the metric system, which we normally use in SE Europe, but you can easily recalculate it, try here.